Honey Whole Wheat Loaves Recipes

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HONEY WHEAT LOAVES



Honey Wheat Loaves image

Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness. Roger Hawley, Valley Park, Missouri

Provided by Taste of Home

Time 1h15m

Yield 4 loaves (16 slices each) .

Number Of Ingredients 9

3 packages (1/4 ounce each) active dry yeast
5 cups warm water (110° to 115°), divided
1 tablespoon plus 2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 to 8 cups bread flour

Steps:

  • In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

HONEY WHOLE WHEAT LOAVES



Honey Whole Wheat Loaves image

Turn out two beautiful golden brown loaves that make the perfect bread for a week of healthy sandwiches. -Robyn Lindberg, Kechi, Kansas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup wheat bran
1/3 cup toasted wheat germ
1/4 cup ground flaxseed
2 tablespoons canola oil
2 teaspoons salt
4 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

HONEY WHOLE-WHEAT BREAD



Honey Whole-Wheat Bread image

For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h35m

Yield Makes 1 loaf

Number Of Ingredients 6

3 tablespoons honey
1 3/4 cups warm water (110 degrees)
1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons)
1 pound, 6 ounces (about 4 1/2 cups) freshly milled whole-wheat bread flour, such as Hayden Flour Mills Hard Red Spring, plus more for dusting
1 tablespoon kosher salt
3 tablespoons unsalted butter, melted, plus more for bowl and pan

Steps:

  • In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
  • Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
  • Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
  • Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

SIMPLE WHOLE WHEAT BREAD



Simple Whole Wheat Bread image

Simply a great-tasting and easy-to-make whole wheat bread.

Provided by Nita Crabb

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 36

Number Of Ingredients 9

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
⅓ cup honey
5 cups bread flour
3 tablespoons butter, melted
⅓ cup honey
1 tablespoon salt
3 ½ cups whole wheat flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  • Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  • Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g

HONEY WHOLE WHEAT BREAD



Honey Whole Wheat Bread image

Honey whole wheat bread for a bread machine. This bread is very tasty.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h5m

Yield 10

Number Of Ingredients 7

1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
⅓ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups bread flour
2 tablespoons vegetable oil
1 ½ teaspoons active dry yeast

Steps:

  • Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g

HONEY-WHOLE WHEAT BREAD



Honey-Whole Wheat Bread image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g

HONEY-WHOLE WHEAT LOAF



Honey-Whole Wheat Loaf image

Homemade bread! The flavor from whole wheat flour, high-fiber cereal and honey makes the effort all worth it.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h55m

Yield 16

Number Of Ingredients 9

2 1/2 to 2 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 package regular or quick* active dry yeast
1 1/2 cups very warm water (120°F to 130°F)
1/4 cup honey
1 tablespoon olive or vegetable oil
1 cup Gold Medal™ whole wheat flour
1 cup Fiber One™ original bran cereal
Additional honey, if desired

Steps:

  • In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, 1/4 cup honey and the oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover; let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)
  • Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover; let rise in warm place about 40 minutes or until double.
  • Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with additional honey.

Nutrition Facts : Calories 140, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 4 g, TransFat 0 g

HONEY WHEAT BREAD II



Honey Wheat Bread II image

Everybody loves this never fail recipe! It is lovely served with any meal.

Provided by Meghan Monahan

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h

Yield 24

Number Of Ingredients 7

2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
⅓ cup honey
⅓ cup vegetable oil
5 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
  • Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
  • Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.2 g, Fat 3.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 98.4 mg, Sugar 4 g

ROUND WHOLE WHEAT LOAVES



Round Whole Wheat Loaves image

Honey lends a mildly sweet taste to this hearty golden brown bread that everyone enjoys. For holidays, Mom often formed the dough into crescent rolls that baked up beautifully.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 10

4-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup shortening
1/2 cup honey
2 teaspoons salt
3 eggs
1 teaspoon butter, melted

Steps:

  • In a large bowl, combine the flours; set aside. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, honey, salt and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. , With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with melted butter. Cool completely.

Nutrition Facts : Calories 153 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY WHOLE WHEAT BREAD



Honey Whole Wheat Bread image

After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield 2 loaves

Number Of Ingredients 8

3 1/2 cups warm water, 100 degrees to 110 degrees
3 tablespoons honey
2 packets active dry yeast
4 cups bread flour, plus more for dusting
3 cups whole-wheat flour
1 cup wheat germ
2 tablespoons salt
Canola oil, for bowls, plastic wrap, and pans

Steps:

  • Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
  • In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
  • Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
  • Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
  • Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.

HONEY WHITE LOAVES



Honey White Loaves image

When I was searching for a moist bread that wouldn't crumble when thinly sliced, a friend urged me to try her grandmother's age-old recipe. It slices perfectly.

Provided by Taste of Home

Time 45m

Yield 3 loaves (12 slices each).

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup honey
2 eggs
3 teaspoons salt
8 to 9 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

HONEY OATMEAL LOAVES



Honey Oatmeal Loaves image

There's nothing like the taste and aroma of homemade bread. A friend gave me this recipe for a wedding gift. It was originally a family recipe passed down from her grandmother, and now it's a staple in our house, too. The best part? It contains lots of healthy ingredients. -Amy Morrison, Derry, New Hampshire

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1-3/4 cups water
1 cup fat-free milk
1/2 cup canola oil
1/4 cup honey
1/4 cup molasses
1-1/4 cups quick-cooking oats
4 to 5 cups bread flour
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons salt
3 cups whole grain spelt flour or whole wheat flour

Steps:

  • In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes., Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.Freeze option: Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

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THE BEST HONEY WHOLE WHEAT BREAD RECIPE | THE PERFECT LOAF
2 days ago Mix – 2:00 p.m. Cut the butter into ½-inch pats and let warm to room temperature. To the bowl of a stand mixer with the dough hook attachment, add the flour, water, egg, olive oil, honey, salt, ripe levain, and yudane. Mix on low speed for 1 …
From theperfectloaf.com


HONEY WHOLE WHEAT BREAD - CHELSEA'S MESSY APRON
2020-05-26 BAKE: Bake at 375 degrees for 30-35 minutes. Right out of the oven, brush the tops of the loaves with butter. Let bread cool in the pan for 15 minutes. Then transfer to a wire cooling rack and let cool for at least 30 minutes before slicing (the bread is …
From chelseasmessyapron.com


HONEY WHOLE WHEAT BREAD | THE FRESH LOAF
2011-03-28 8 ounces bread or all-purpose flour. 1 5 oz can evaporated milk (or milk, or more water or soy if you are vegan) 1/3 cup honey. 2 teaspoons salt. 3 teaspoons instant yeast an additional. 1/2-1 cup flour, as necessary, to achieve the desired consistency. Mix the hot water and whole wheat flour together in a bowl.
From thefreshloaf.com


HONEY WHEAT BREAD RECIPE - JOYFOODSUNSHINE
2018-02-19 Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours). After dough has doubled in size, gently press all the air out of it and grease a 9x5” loaf pan. Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
From joyfoodsunshine.com


HONEY WHOLE WHEAT BREAD - HANDMADE FARMHOUSE
Instructions. Mix whole wheat flour, honey, shortening, salt and yest in mixing bowl. Add warm water. Mix on low-medium until ingredients have combined. Scrape bowl if needed. Stir in 3 cups of bread or all purpose flour- a cup at a time (be sure to give the dough time to mix so that it can incorporate all the flour slowly!)
From handmadefarmhouse.com


100% WHOLE WHEAT (AND HONEY) BREAD - ART OF NATURAL LIVING
2012-10-31 5. Punch down dough and form into 2 round loaves or 2-3 rectangular loaves. 6. Let rise again in a warm place until indentation remains after touching, about 20-30 minutes (bread will continue to rise a bit in the oven). 7. Bake at 350 degrees for 30-40 minutes, until the loaves sound hollow when tapped. Remove from baking dish and cool on wire ...
From artofnaturalliving.com


HONEY WHOLE WHEAT BREAD - SEASONS AND SUPPERS
2020-11-19 Add the honey and the whole wheat flour. Add the cornmeal, poppy seeds, sesame seeds, flax seeds and salt. Stir to combine. Add 1 cup of the all purpose flour and mix in. Add the second cup of all purpose flour, a bit at a time, and knead in. Start adding more all purpose flour, in small increments, as needed, until the dough wraps around the ...
From seasonsandsuppers.ca


HONEY WHOLE WHEAT BREAD - FLY-LOCAL
Heat milk, water, honey and butter until very warm (120 ° to 130 ° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining all-purpose flour to make a stiff batter.Spread evenly into 2 greased 9 x 5-inch loaf …
From fleischmannsyeast.com


NO KNEAD HONEY WHOLE WHEAT BREAD - PITCHFORK FOODIE FARMS
2019-02-18 Add additional flour half a cup at a time, mixing after each addition. Continue adding flour until dough peels away from sides of the bowl. Keep mixing on low speed for 5 more minutes. Remove dough from mixer bowl, divide in half, and shape into two bread loaves. Place one loaf in each prepared pan.
From pitchforkfoodie.com


HONEY WHOLE WHEAT BREAD {JUST LIKE GRANDMA USED TO MAKE!}
2011-05-21 With the whisk attachment, combine the warm water, yeast, salt, and 1 cup flour in Kitchenaid mixer. This can also be mixed by hand with a sturdy whisk. Remove the whisk and let stand 45 minutes. Add the remaining 2 cups flour, honey, butter, and milk. Knead with dough hook on the Kitchenaid (or mix by hand with a sturdy wooden spoon or dough ...
From barefeetinthekitchen.com


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